Photo: Cala
Butternut Squash Soup with Caramelized Fennel and Leeks
10 ingredients
openrecipes
Our butternut squash puree streamlines preparation of the autumnal soup, which gets a touch of sweetness from caramelized fennel and leeks.
Estimated Nutrition (whole recipe, rough)
471
Calories
34g
Protein
29g
Fat
20g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 leeks
- 2 Tbs. olive oil
- 2 fennel bulbs, quartered, cored and sliced 3/16 inch thick, fronds reserved for garnish
- 2 garlic cloves, minced
- 1 jar (2 lb.) butternut squash puree
- 3 1/2 cups chicken stock, plus more as needed
- 1 fresh thyme sprig
- Kosher salt and freshly ground pepper, to taste
- Canola oil for frying
- 2 Tbs. unsalted butter
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes